Eggplant Curry

35 - 45 minutes
Discover the Taste of India

Nomad Curry Powder includes all that good stuff and more. Culinary Pro or newb, it’s your seasoning secret to mouthwatering meals. A flavor-packed adventure.

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  • 2 medium-sized eggplants
  • 3 tablespoons oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon Nomad Curry Powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can diced tomatoes (14.5 oz)
  • 1/2 cup water
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish (optional)


  1. Cut the eggplants into cubes and sprinkle them with salt. Let them sit for 15-20 minutes to release some of their bitter juices. Afterward, rinse the eggplant cubes and pat them dry with paper towels.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 3-4 minutes, until softened and translucent.
  3. Add the garlic and ginger, and sauté for an additional 1-2 minutes, until fragrant.
  4. Add the Nomad Curry Powder, cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir the spices with the onion and garlic mixture and cook for 1 minute.
  5. Pour in the diced tomatoes, water, and salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
  6. Add the eggplant cubes to the skillet and stir until they are coated in the tomato sauce. Cover the skillet and let the eggplant cook for 20-25 minutes, or until they are tender.
  7. If the sauce is too thick, add more water as needed.
  8. Once the eggplant is cooked, sprinkle with fresh cilantro and serve hot with rice or naan bread. Enjoy!